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Potato Croquettes

A fried potato patty coated in crumbs, made with boiled potatoes, egg yolks, butter, parsley, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Potato Croquettes

Why it works: Parsley and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the base

  1. Peel, boil, and mash the potatoes.

  2. Mix the mashed potatoes with egg yolks, butter, parsley, salt, pepper, celery salt, and onion juice.

  3. Let the mixture cool.

  4. Rub the mixture through a sieve and add more parsley.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Roll the croquettes in cracker dust or bread crumbs.

  3. Dip the croquettes in beaten egg.

  4. Roll the croquettes again in crumbs.

Fry and serve

  1. Fry the croquettes in boiling oil until golden brown.

  2. Drain the croquettes well before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the main body of the croquettes, giving a soft, moist interior.
Egg yolks
Bind the mashed potato and add richness, helping the mixture hold its shape.
Butter
Adds fat for richer flavor and a softer, more tender texture.
Cracker dust or bread crumbs
Form a crisp outer crust that browns during frying.
Beaten egg
Acts as a glue so the crumb coating adheres evenly before frying.

The step that matters

Let the mixture cool before shaping. Warm mashed potato is soft and sticky, so it can break or slump when shaped. Cooling firms the starch so the croquettes hold their form and survive the coating and frying.

Swap the onion

How well each one fits the dish's main ingredients (potato, egg, butter, parsley, pepper, celery, bread):

  1. Carrotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against potato, egg, butter, parsley, pepper, celery, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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